Tuesday, December 13, 2011

Black Bean Chili with Butternut Squash and Savoy Cabbage

Adapted from Epicurious

  • 1 tablespoon oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 butternut squash, peeled and cubed
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 6 cups cooked black beans
  • 2 cups water
  • 1 vegetable bouillon cube
  • 1-28 ounce can crushed tomatoes
  • 1 small head savoy cabbage, chopped
  • Heat oil in stock pot over medium-high heat
  • Add onions and garlic and saute about 9 minutes until tender and golden
  • Add butternut squash; stir 2 minutes
  • Stir in chili powder and cumin
  • Stir in beans, water, bouillon and tomatoes; bring to a boil
  • Reduce heat and simmer, covered, about 10 minutes until squash starts to become tender
  • Stir in cabbage and simmer, covered, about 10-15 minutes until cabbage is tender
  • Season with salt and pepper
The original recipe calls for Swiss chard instead of Savoy cabbage.  I had Savoy cabbage to use up so I substituted.  Tastes great but a little too tough and crunchy so the texture of the chard would probably work better.

    No comments:

    Post a Comment